CHEM 3380 Chemistry of Brewing

This course examines the fundamental principles of brewing.  Students will apply biochemical concepts learned in earlier courses to  examine the four main ingredients used in brewing.  An in-depth scientific approach will be utilized to study the role of each ingredient, and how chemical composition, chemical reactions, extracted constituents of the ingredients, metabolic pathways of yeast, and water quality affect the flavor, aroma, and quality of beer.


Must have credit for General Chemistry I and lab (CHEM 1311/CHEM 1111) and General Chemistry II and lab (CHEM 1112/CHEM1312)